Masala Lab : The Science of Indian Cooking

Masala Lab : The Science of Indian Cooking

Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions?

Masala Lab by Krish Ashok is a science nerd’s exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.

Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.

Title:Masala Lab : The Science of Indian Cooking
Edition Language:English
ISBN:9780143451372
Format Type:

    Masala Lab : The Science of Indian Cooking Reviews

  • Rakesh

    A wealth of useful information on how to cook better. He makes it easy to understand what is happening to food during the cooking process and which cooking method is best for a particular food. ...

  • Avani

    I've always been scared when it comes to cooking, for one reason that it was sounding very boring to me and second reason it being very tough! But everyone's gotta learn atleast basic cooking right ­č...

  • Pooja Desai

    I learnt about this book from Amit Varma's the seen and unseen podcast. I have always followed recipes passed down by family pretty blindly, Sometimes I wondered why do it this way, but never found ea...

  • Avani

    I've always been scared when it comes to cooking, for one reason that it was sounding very boring to me and second reason it being very tough! But everyone's gotta learn atleast basic cooking right ­č...

  • Utkarsh Sankhla

    " Knowledge is knowing tomato is a fruit, wisdom is not putting it in a fruit salad, and philosophy is wondering if ketchup is a smoothie - Anonymous"This is how one of the chapters in Masala Lab begi...

  • Vidhya Thakkar

    Masala Lab by Krish Ashok, published by @penguinindia is a guide for all those who love to cook or wants to know the science behind the Masalas or the smallest techniques used by our mother and grandm...

  • Dorrit

    I'll be completely honest with you: I don't care for cooking. I'm happy eating a sunny side-up egg, pb&j toast and, begrudgingly, my mother's food. My mother, unlike all other mothers, is not the best...

  • Tushant Mittal

    Fills a gaping hole in the Indian cooking literature. The chapter titled 'Burn the recipe' is absolutely phenomenal especially for a beginner cook like me. The writing is pretty amateurish and makes y...

  • Jayashree Doley

    This book has been a lovely companion to lockdown cooking. Also love that the author has included a section on methodology at the end and provided recommendations for other books if one is further int...

  • Saurabh Gokhale

    Had mistakenly pre-judged this by its cover when i saw it first on Twitter. Happy to have been corrected, this book made my January. So many things that all of us have witnessed all our lives in the I...